Quick Oat Cookies | Quick oat cookies

Oatmeal cookies

There are very few things that I would consider saving from a burning house (of course, once family and the dog are safe) but one thing I’d try and save would be Mom’s cookbook.

Family cookbook

My mother wrote all of her, and our, favourite family recipes by hand into a book for each of her children. Yes… all by hand, it’s a 165 page book and she has seven children. I clearly haven’t taken very good care of mine but I do think that a cookbook should look well-used. I would suspect a pristine cookbook is one that isn’t very good and that’s certainly not the case here. I am determined to make all the recipes in the book.; my own, much less ambitious, Julie and Julia project.

The third recipe that I’m featuring here is for oatmeal cookies.  There’s a reason Mom’s recipes are all so good, they have been curated, tried, tested and refined over years of baking. The other two recipes I have shared so far are Cinnamon Biscuits found here and Delicate Lemon Pudding found here.

There is definitely a special affinity among Nova Scotians  for oats which surely comes from their Scottish ancestry. Samuel Johnson’s 1755 Dictionary of the English Language defines oats as: “a grain, which in England is generally given to horses, but in Scotland supports the people.” I have read also that the Scot’s retort was “That’s why England has such fine horses and Scotland has such fine men.” I’d have to say that this is a fine cookie.

Oatmeal Cookies

  • 1/2 cup butter
  • 1/2 cp brown sugar
  • 1/2 tsp vanilla
  • 1/2 tsp soda
  • 2 tbsp hot water
  • 3/4 cup flour
  • 1/2 tsp salt
  • 1/4 tsp freshly grated nutmeg
  • 1 cup rolled oats
  • 1 cup raisins
  1. Cream butter brown sugar and vanilla together. Mix soda with water and add to creamed mixture. Combine flour, salt, nutmeg and oats and mix well. Add to creamed mixture and add raisins, mix thoroughly.
  2. Use a small scoop to form cookies and bake on a lined cookie sheet in a 400 degree oven for 6 to 8 minutes.

Oatmeal cookies

Hands-down the best chocolate chip cookie recipe | Chocolate chip cookie recipe

Single cookie

There is something special about the classic chocolate chip cookie and while I’ve never met one that I wouldn’t eat, this recipe below is the definitive version.

A number of years ago my mother gave me one of those recipe books that you would totally overlook. It is a wire-bound, small book called 100 Best Holiday Cookies and the Classic Chocolate Chunk Cookie recipe is hands-down the best.

I’m not coming at this conclusion quickly or lightly. There was a lot of research done, much disappointment and many batches of sub-standard cookies. I tried every chocolate chip cookie recipe I could find but not one was worth making twice. Ever since I tried this obscure little recipe  from a book I’ve never heard of I stopped looking. I have made this recipe exclusively for years now and have shared many times. So here you are.

Chocolate chip cookies

  • 1 2/3 cups all purpose flour
  • 3/4 tsp baking soda
  • 1/2 teaspoon salt
  • 3/4 cup butter (1 1/2 sticks)
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 tsp vanilla
  • 1 egg
  • 1 cup semi-sweet chocolate chips
  1. Preheat oven to 375 degrees
  2. Combine flour, salt and baking soda in a small bowl and set aside. Beat butter, sugars and vanilla in a mixer on medium until creamy. Add egg and mix well. Gradually add flour mixture mixing well. Stir in chocolate chips. Using a scoop drop onto a greased or non-stick cookie sheet.
  3. Bake roughly 11 minutes until light golden brown. Cool on the sheet for about one minute and move to cool on a wire rack.

Cookie sheet

stack of cookies